Ingredients
Scale
- 1 lb boneless, skinless chicken breasts, cut into strips
- 1/2 cup cornstarch
- 2 tbsp vegetable oil
- 1/4 cup mayonnaise
- 2 tbsp Sriracha sauce
- 1 tbsp honey
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 2 cups cooked jasmine rice
- 1 cucumber, sliced
- 1 carrot, julienned
- Fresh cilantro and sesame seeds for garnish
Instructions
- Preheat oil in a large skillet over medium-high heat.
- Coat chicken strips with cornstarch, shaking off excess.
- Fry chicken until golden and cooked through, about 5-7 minutes. Drain on paper towels.
- In a bowl, whisk together mayonnaise, Sriracha, honey, rice vinegar, and sesame oil to make the spicy sauce.
- Pour sauce over cooked chicken and toss to coat evenly.
- To assemble, place rice in bowls, top with spicy chicken, sliced cucumbers, carrots, and garnish with cilantro and sesame seeds.
Notes
- Adjust the spiciness by adding more or less Sriracha sauce.
- для added crunch, sprinkle extra sesame seeds.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Method: Frying, mixing, assembling
- Cuisine: Asian
- Diet: Gluten-Free optional
Nutrition
- Serving Size: 1 bowl
- Calories: 420 Kcal
- Sugar: 8g
- Sodium: 720mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 75mg